Festive Halloween Pumpkin Soup with Croutons

I searched high and low for a pumpkin yesterday, and I eventually found a small one in my local Superquinn.


I would have preferred a larger one, but I couldn’t be choosy. Besides, he was a cute little guy, and I plan on carving him soon (I’m a little late, I know). I had never cooked with pumpkin before and really really wanted to cook up some delicious pumpkin soup. I absolutely love butternut squash soup, so I assumed it wouldn’t be that different. It was even more delicious. I didn’t exactly skimp on the calories here, using a tub of double cream (shhhh, just this once). But I promise, it was sooooo worth it.

Ingredients – Serves 4:

300g pumpkin flesh

1 onion, chopped

2 baby potatoes, copped into chunks

500mls vegetable stock

200mls double cream

salt and pepper to taste

very tasty bread cut into small chunks, for the croutons

olive oil, for frying


  • Saute the onion in a tbsp of olive oil in a large saucepan, until fragrant.
  • Add the potato and pumpkin, adding more olive oil as required.
  • Fry for 8-10 minutes, or until the pumpkin really starts to soften.
  • Add the vegetable stock and season to taste with salt and pepper.
  • Bring to the boil and simmer for 15 minutes, or until the potato has softened.
  • Add the double cream and stir, and bring back to the boil.
  • Blend and return to the saucepan, if using a large blender.
  • Check the seasoning, and adjust to taste.


For the croutons:

  • Add the chunks of bread to a frying pan, and fry in 2 tbsps of olive oil until they start to harden and turn crispy.


To serve:

  • Ladle soup into bowls and sprinkle with the croutons.
  • Enjoy!


Happy Halloween folks!


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